Soy Sauce, Sugar, Mirin: Stop Paying for Teriyaki Sauce and Other Kitchen Pro Tips.

As a food photographer in Melbourne, Harvard Wang has shot for three-hat establishments, street food, assignments for major and local publications, and written about the city’s ramen scene. In August 2020, he shared his first Japanese curry recipe with the Facebook cooking group ‘Subtle Asian Cooking’ and gathered thousands of followers, which gave him the heart-exploding palm to self-publish all his recipes into a book. He sold out his first print to America, Canada, Ireland, London, Paris, Finland, Singapore, Malaysia, Taiwan, New Zealand, and even the city of Geelong. What’s NOT in the book: trigger words such as ‘memories’, ‘histories’, ‘inspiration’, ‘childhood’, ‘sabbatical’ etc. No over-promising photography. Just straightforward, solid recipes he cooks for his friends and family, with little tricks for home cooks. It’s not a coffee table book, it’s made for the kitchen bench.